Tomato Tortellini Soup

Tomato Tortellini Soup- Creme de la Crumb

I’ve always enjoyed eating tomatoes, even as a kid. It might have something to do with the fact that I have a rather large obsession with all things Mexican food and tomatoes are key in Latin cuisine. For example, I am a salsa addict. What is salsa without tomatoes? It is un-salsa. It needs tomatoes. (With the exception of fruit salsa and a few other variations.)

Tomato Tortellini Soup

Growing up my family had a garden where we grew all sorts of summer vegetables, including tomatoes. I caught my sister eating a fresh tomato with seasoning on it, and nothing else. I’d never even considered eating a tomato by itself. In fact it grossed me out a little bit when I saw her sinking her teeth into a raw tomato without so much as a hamburger to deliver it. However, I was an adventurous eater and she gave me a bite of home-grown, freshly sliced tomato sprinkled with lemon pepper. It was good! And so my love for tomatoes continued to grow.

Tomato Tortellini Soup

My husband on the other hand could live without tomatoes. Unless they’re buried in a burrito or in some other way served without drawing any attention to themselves, he hates them. When we were first dating and I discovered his lack of appreciation for those tasty things, we made a deal. If he orders a dish that is served with tomatoes, instead of asking for them to be left off his plate, he simply gives them to me and everybody wins.

Tomato Tortellini Soup

I made this soup imagining that I would love it. And I most definitely did! Oh my gosh, SO amazing! The creamy base works so well with the cheesy tortellini shells. I found myself fishing for more tortellini, I wanted one in every single bite!

What I didn’t expect was what happened while I was photographing this delectable dish. While I was snapping away behind the lens, my husband was helping himself to the big pot on the stove back in the kitchen. The first thing I heard was, “Hon. Woah, this soup is ah-mazing!!”.  Do you realize what this means? I made a dish that was so delicious, even my tomato-hating husband was blown away by its tastiness.

Even if you think that you do not like tomato soup, do yourself a huge favor and give this a try. It’s insanely good! Trust me, if my husband is asking for more of a tomato-starring dish, it must be good. I will be making this Tomato Tortellini Soup seven hundred and fifty two more times in the near future. Starting…tomorrow.

Tomato Tortellini Soup

Tomato Tortellini Soup
Prep time
Cook time
Total time
Rich and creamy tomato soup with cheese-filled tortellini and yummy italian spices! Even tomato-haters will love this soup!!
Recipe type: Main Dish/Soup
Cuisine: Italian
Serves: 4
  • 1 teaspoon oil
  • 1 red bell pepper, diced
  • 2 teaspoons garlic
  • 1.5 cups chicken or vegetable broth
  • 2 cans 10¾ ounce cans tomato soup
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon garlic salt
  • 2 cups half & half (I used fat free) + 1 tablespoon corn starch
  • 1 pound cheese-filled tortellini, fresh or thawed
  • ⅓ cup parmesan cheese, plus more for serving
  1. Heat oil in a large pan or skillet over medium high heat until hot. Add peppers and sauté 2-3 minutes. Add garlic and sauté another 1-2 minutes until fragrant. Add chicken (or vegetable) broth and tomato soup and bring to a gentle boil. Add italian seasoning, onion powder, and garlic salt and cook 3-5 minutes, stirring throughout. Whisk together half & half with corn starch until corn starch is dissolved. Add corn starch slurry to soup and allow to thicken 1-2 minutes. Reduce heat and add tortellini. Stir in parmesan cheese until melted. Serve hot and top with additional cheese if desired.
Recipe adapted from Eat Cake For Dinner.



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  1. Sara Kilborn says

    Looks FAB! But I can’t eat any diary. Is there a way to use something other than half-and-half and it still taste good?

    • Tiffany says

      I would try tripling the broth and adding a corn starch slurry. Whisk together 1/4 cup cold water with about 3 tablespoons of corn starch until dissolved. Pour this into the boiling soup, stir, and allow to thicken. I can’t promise it will taste the same but it’s an idea!

  2. Leigh says

    I just made this soup for supper. Loved it! Really easy and fast (less than 25 mins to the table). Thanks for sharing

    • Tiffany says

      This is my husband’s favorite soup I’ve ever made, and he doesn’t even like tomatoes! Haha! I love simple and QUICK meals, I’m so glad you enjoyed this Leigh!!

  3. jill says

    Thanks for posting this! I’m making this for dinner tonight and I can’t wait to try it. Just to clarify – if I am using frozen tortellini, I should thaw it but I don’t cook it before I add it to the soup? Or should I cook it first before adding? Thanks!!

    • Tiffany says

      If you’re using frozen tortellini, just let it thaw and beforehand and then just put it in just as the recipe calls for! Hope you enjoy it Jill! :)

      • jill says

        It was delicious! Thank you. I used Trader Joe’s Roasted Red Pepper & Tomato Soup b/c that’s what I had. I also added fresh spinach and 1/2t. ground black pepper. Great additions (in my opinion!). Thanks for sharing your great recipes. I will use a lot of them.

  4. Rebecca says

    I see this only serves 4. I’m not much of a cook but I’d like to make this in a crock pot to hopefully feed a lot more then 4 people at a party I’m attending. Do you happen to know how many servings a crock pot generally holds so I can figure out how many times I need to double or triple this recipe? Or have any suggestions on that?

    • Tiffany says

      Hi Rebecca! This soup would be terrific for a party, it is always a huge hit! If you were to use a 4 quart crockpot, You could double the recipe and serve at least 8. If you used a 6 quart crockpot, I’d say you could probably safely triple the recipe to feet about 12. Hope this helps!

  5. Kristina Frisk says

    Just put this on the stove for dinner tonight – – looking forward to it and am hoping it tastes as good as it looks!! LOL I am making grilled cheese on the side, too, because I am not sure how filling it will end up being for my kiddos…Thanks for the recipe!